Spiral sliced zucchini: this is my fave actually. It really surprised me that it has about the same "tooth" as al dente pasta if you cook it right. After spiraling, quick-saute in a bit of olive oil and garlic. You don't want to boil or steam it, because then it's too watery.

Kelp noodles: made from kelp/sodium alginate. These are great. Crunchy
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